Chocolate and Whisky Génoise Sponge Filled with Marmalade Cream

A rich chocolate génoise sponge drizzled with whisky and layered with a marbled marmalade cream filling.

Baking Vegetarian Dessert Chocolate Cake

Estimated Nutrition

Calories

620.8

kcal / serving

3724.5 kcal total

Carbs

63.6g

per serving

381.6 g total

Fat

36.4g

per serving

218.4 g total

Protein

9.7g

per serving

58.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

150

Caster Sugar

Cocoa Powder

Icing Sugar

for dusting

CondimentsSauces

175

Orange Marmalade

coarse cut Seville

Dairy

piece

Egg

free-range

Butter

melted, plus extra for greasing

300

Double Cream

GrainsCereals

110

Plain Flour

Liquids

Whisky

for drizzling

Method

Spread cream on one sponge, top with the second, and dust with icing sugar.

Drizzle whisky over both sponges.

Whip the cream to soft peaks and fold in the marmalade purée.

Purée the marmalade in a food processor.

Cool the cakes completely on a wire rack.

Bake the mixture in the cake tins for 20 minutes.

Fold in sifted flour and cocoa powder, then stir in melted butter.

Whisk eggs and sugar for 5 minutes until thick and pale.

Preheat the oven to 180°C and grease two 20cm cake tins.